19. Don’t overmix once dry ingredients are added.
Just mix on low speed until incorporated.

20. Kitchen stand-mixers don’t need to run at
full-speed. A small mixer should run no more than speed #4, for most
things. A large mixer no more than speed #6. You will add years to your mixer’s
life!

21. Be careful with your sugar–too much can cause a
dark crust (one of several possible causes), too little can cause too
light a crust or tough texture.

22. Watch your flour–too much can cause a cracked
top (one of several possible causes).

23. Beat egg yolks with fork before adding to
batter.

24. To retrieve stray eggshells in mixture, use the
emptied half-shell–eggshell sticks to eggshell. If you don’t get them all, they
will sink during baking, so you can turn baked cake over when cool
and retrieve them.

25. A pinch of salt brings out the flavours in
sweet baked goods.

26. When folding, you should always add the lighter
of the two mixtures on top, using a gentle folding motion, to avoid deflating
batter.

27. When mixing egg whites for meringue, wipe all
untensils and bowl with vinegar or lemon juice on a paper towel before they
come in contact with the egg whites (including the mixer whisk attachment). Any
trace of grease, will likely jeopordize your meringue.

28. Keep an extra set of rubber spatulas that you
use strictly for meringue.

29. Use the electric mixer’s splashguard for
liquidy batters–that’s what it’s for!

30. If incorporating more than one flavour into a
batter or icing, always start with the vanilla; vanilla enhances most flavours.

Baking Cakes:

31. For evenly-baked cakes, no domed tops, and
no-fuss assembly, bake “layer-by-layer.” This means if you’re baking a
3-layer cake, use 3 of the same size/shape pan, and bake 3 shorter layers
at same time.

32. Use a small offset palette knife to spread
batter evenly in pans. Don’t fill more than 1/2 full–2/3 at the most.

33. Get a separate oven thermometer for
an accurate temperature reading–most ovens are either “hot” or “cold.”